Whole30 Jerk-Style Bacon
Jerk-style bacon has been a favorite of mine for a few years now. I always loved adding jerk seasoning to premade bacon and then I realized I could make bacon from scratch and season it the way I like. It takes some preplanning but it’s totally worth the wait.
PREP TIME
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COOK TIME
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INGREDIENTS
11
Serves: 10
Ingredients
- 3 lb3 lb3 lb Pork Belly
- .25 cup.25 cup.25 cup Salt
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 Tbsp1 Tbsp1 Tbsp Onion Powder
- 4 tsp4 tsp4 tsp Thyme, dried
- 2 tsp2 tsp2 tsp ground Allspice, ground
- 2 tsp2 tsp2 tsp Black Pepper
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- .5 tsp.5 tsp.5 tsp Cayenne Pepper
- .25 tsp.25 tsp.25 tsp Nutmeg, ground
Jerk Seasoning (makes 1/4 cup)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Season pork belly with salt and jerk seasoning.
- Place in a Ziplock bag and refrigerate for 7 days, turning the bag every day.
- On day 7 remove and wipe off any extra seasoning.
- Preheat oven to 200F.
- Place on a rack on top of a baking sheet and let cook for 3-4 hours or until the pork reaches 150F.
- Let cool and place in the fridge to cool for up to 24 hours. Then remove and slice as thick or thin as you would like.
- Store in the fridge or an airtight container.
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 712 |
| Fat: | 72 g |
| Carbohydrates: | 2 g |
| Protein: | 13 g |
| Cholesterol: | 0 g |
| Sodium: | 2569 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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